Ingredients

The following ingredients have 4 Servings
  • 2 medium eggplants (approx ~2-2½ pounds each)
  • 5 Tbsp olive oil (divided)
  • 2 tsp dried thyme
  • 2 tsp salt
  • 1 tsp black pepper
  • 3 medium tomatoes (halved)
  • 1 medium onion (peeled and halved)
  • 6 garlic cloves (peeled and halved)
  • 3 Tbsp balsamic vinegar (divided)
  • 6 cups low-sodium chicken stock
  • ½ cup feta cheese (crumbled)
  • {optional garnish} chopped parsley and crumbled feta cheese

Instruction

  • Preheat grill to medium-high heat.
  • Slice eggplants into ½” slices. In a small dish, combine 3 Tbsp of olive oil with thyme, salt and pepper. Brush each slice of eggplant with this olive oil mixture.
  • Using aluminum foil, create a foil pouch and add the tomatoes, onion and garlic. Drizzle with remaining 2 Tbsp of olive oil along with 2 Tbsp of balsamic vinegar. Seal pouch tightly and place on grill for 5 minutes.
  • After about 5 minutes, add eggplant slices to the grill. Grill eggplants, turning occasionally, for 10-12 minutes, or until tender.
  • Meanwhile, bring stock to a simmer in a large stockpot. Once grilled, add the eggplant slices and contents of foil pouch. (Note: If onions and tomatoes are not soft at this point, leave the pouch on the grill for a few more minutes.)
  • Using a stick blender, puree until smooth. Stir in remaining 1 Tbsp of balsamic vinegar.
  • Garnish bowls with chopped parsley and crumbled feta cheese before serving.